How to Make Pumpkin Chutney Kashmiri

Mum's Cranberry Chutney

Its known as kumbalakai chutney in kannada & parangikai chutney in tamil.this pumpkin chutney is quick , easy to prepare and a nice change from the regular coconut / tomato chutneys.

Recipe Summary Mum's Cranberry Chutney

Here's a cranberry sauce for more adventurous eaters.

Ingredients | Pumpkin Chutney Kashmiri

4 cups fresh or frozen cranberries

1 cup water

2 cups white sugar

2 (4 inch) cinnamon sticks

½ teaspoon salt

½ cup chopped onion

1 cup raisins

1 cup thin apple slices

1 cup thin pear slices

½ cup sliced celery

½ cup sliced almonds

2 teaspoons lemon zest

Directions

Combine cranberries, water, sugar, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat, and cook until berries begin to burst, about 10 minutes.

Stir in onion, raisins, apple, pear, and celery. Cook on medium heat 15 minutes, stirring occasionally. Remove from heat.

Stir in the almonds and lemon zest to combine. Remove cinnamon sticks. Cool before serving, about 1 hour.

Info | Pumpkin Chutney Kashmiri

prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 20 Yield: 20 servings

TAG : Mum's Cranberry Chutney

Side Dish, Sauces and Condiments Recipes, Relish Recipes, Cranberry Relish Recipes,

Images of Pumpkin Chutney Kashmiri

Pumpkin Chutney Kashmiri - Pumpkin ½ cup water 2 tsp oil 1 tsp channa dal 1 tsp urad dal 3 whole dried kashmiri red chilli small ball sized tamarind ½ cup coconut, fresh.